MAKLUMAT KURSUS
COURSE INFORMATION
Hlm/Page: /x
Fakulti/Pusat:
Faculty/Centre: Fakulti Industri Asas Tani
Jabatan:
Program:
Department:
Programme: Jaminan Makanan
Kod Kursus/
Nama Kursus:
Course Code: F_E___3
Course Name: Food Safety And Quality Control
Nama Pensyarah:
Nama Penyelaras Kursus:
Name of Lecturer:
Name of Course Coordinator: Soon Jan Mei
Prasyarat:
Jam Pembelajaran Pelajar (JPP)/
Pre-requisite(s):
Student Learning Time (SLT):
xxx jam/hours (Borang/Form UMK/TNCA/SPKA/FKBF3)
Kredit/
Credit: 3
SINOPSIS:
This course focuses on safety and quality control of food products. The issues that will be
discussed l include the food safety related hazards, toxicity, allergy, composition and antinutrients
of food products. For quality determination, the concept and practices, control processes, quality
control procedures, statutory regulations and legal requirements will be explained. Various
requirements and rules related to risk analysis and human health, good hygiene practices, good
manufacturing practices (GMP), HACCP, halal certification, ISO 9000, audits as well as a number
of food safety and quality systems will be discussed.
MATLAMAT (GOALS):
1.
2.
3.
Issues pertaining safety and quality control of bioproducts
Executing ways and means of ensuring proper safety and quality
Valuing the importance of safety and quality control to ensure the safe use of products to
consumers
HASIL PEMBELAJARAN KURSUS:
COURSE LEARNING OUTCOMES:
By the end of this course students will be able to:
1. Explain and describe on issues confronting foodsafety (A3, K2, EM1, TS2).
2. Identify various food safety and quality practices, systems and existing regulations in
the industry (K1, P1, CT2, EM1).
3. Present individual project regarding safety and quality control of food and making
suggestions as to the necessary steps needed to ensure that the required conditions for
safety and quality control are met (K4, A3, CS3, LL1).
SILIBUS DAN RANCANGAN PENGAJARAN:
SYLLABUS AND TEACHING PLAN:
Tutorial/Makmal
Pembelajaran
Kendiri
Kajian
Perpustakaan
Peperiksaan
Tugasan
Jumlah SLT
(jam)
1. Food Safety
1.1.1. Toxic compounds and
risks of bioproducts
1.1.2. Antinutritional factors
1.1.3. Unpredictable
interactions between
food components
1.1.4. GRAS Concept
2. Toxic Compounds in Bioproducts
2.1.1. allergic response and
allergens
2.1.2. Intolerances
3. Safety of Genetically Modified
Food (GMF)
3.1.1. From lab to farm
procedure
3.1.2. Design and
management of GMF
4. Environmental Safety
4.1.1. Impact on biodiversity
4.1.2. Changes in agricultural
techniques
4.1.3. Pesticide and herbicide
resistance
4.1.4. Effects on economy and
social
5. Hazard Analysis and Critical
Control Point (HACCP)
5.1.1. Hazard Analysis
5.1.2. Determination of Critical
Control Points
5.1.3. Determination of Critical
Limits
5.1.4. Establish monitoring
procedure
5.1.5. Corrective actions
5.1.6. Documentation and
recording
5.1.7. Verification procedures
6. Good Manufacturing Procedures
(GMP)
6.1.1. Building and premises
6.1.2. Personnel training
6.1.3. Cleaning and sanitation
6.1.4. Good operational
practice
6.1.5. Pest control
6.1.6. Traceability
6.1.7. Monitoring & calibration
6.1.8. Approved supplier
6.1.9. Documentation
7. Risk Assessment
Kuliah
Bahan Kursus
2
1
2
3
0
0
8
2
1
2
2
0
1
8
2
1
2
2
0
1
8
2
1
2
2
0
2
9
2
1
2
2
0
1
8
2
1
2
2
2
1
10
2
1
2
2
0
2
9
2
1
2
2
0
1
8
2
1
2
2
0
1
8
8.
9.
10.
11.
12.
7.1.1. Risk Analysis
7.1.2. Risk Management
7.1.3. Risk Communication
Labeling and claims
8.1.1. Public perception
towards bioproducts
8.1.2. Halal products
Traceability and Product Recall
9.1.1. Objectives of Product
Recall
9.1.2. Traceability code
International and National
Regulations
10.1.1. Codex Alimentarius
World Health
Organization (WHO)
Convention and International
Biotechnology Agreement
11.1.1. Cartagena Protocol
11.1.2. World Trade
Organization (WTO)
Agreement
Project Presentation
Jumlah Jam
2
1
2
2
0
2
9
2
1
2
2
0
1
8
2
1
2
2
0
1
8
2
1
2
2
0
1
8
2
28
1
14
2
28
2
29
2
4
2
17
11
120
BAHAN PENGAJARAN / RUJUKAN:
READING MATERIALS / REFERENCES:
1. Soon, J. M. And Baines, R. N. (2013). Managing food safety risks in the agri-food
industries. CRC Press, Iowa.
2. Ali, Inteaz (2004).Food Quality Assurance: Principles and practice. Boca Raton: CRC
Press.
3. Neal D. Fortin (2009). Food Regulation: Law, Science, Policy, and Practice. Wiley & Sons
Publication, New Jersey.
4. Nurhan T. Dunford (2012). Food and Industrial Bioproducts and Bioprocessing. John
Wiley & Sons, Inc, Iowa.
SKIM PENILAIAN:
ASSESSMENT SCHEME:
Penilaian Berterusan / Continuous Assessment: 60%
Mid term
Case studies / field trip
Quizzes
Assignment
Mini-project
Presentation
Final exam
Total
10%
10%
5%
10%
20
5%
40%
100%
KEHADIRAN DAN PERATURAN AKADEMIK LAIN:
ATTENDANCE AND OTHER ACADEMIC RULES AND REGULATION:
1. Kehadiran pelajar ke kelas (kuliah, tutorial, makmal, studio dll) tidak boleh kurang
daripada 80% sebagai prasyarat menduduki peperiksaan akhir.
Student attendance to classes (lecture, tutorial, laboratory, studio etc) must not be less
than 80% as a prerequisite for final examination.
2. Pelajar yang tidak dapat hadir ke mana-mana kelas seperti yang dijadualkan kerana alas
an yang munasabah (cuti sakit, kecemasan, aktiviti yang diluluskan, dll) mesti
menyediakan bukti kepada pensyarah kursus, atau ia boleh dihalang daripada menduduki
peperiksaan akhir (jika kedatangannya kurang daripada 80%).
Students who cannot attend any scheduled classes because of acceptable reasons
(medical leave, emergency, approved activities, etc) must provide proof to the course
lecturer, without which he/she would be barred from sitting the final examination (if the
attendance is less than 80%).
3. Semua peraturan akademik lain turut terpakai.
All other academic rules and regulation apply.
Disediakan oleh:
Prepared by:
Disemak oleh*:
Checked by*:
Tandatangan:
Signature:
Ahli Majlis Profesor Negara
(UMK)
Member of the National
Council of Professors (UMK)
Nama:
Name:
Tarikh:
Date:
Tandatangan:
Signature:
Nama:
Name:
Tarikh:
Date:
Diluluskan oleh
Dekan/Pengarah:
Approved by Dean/Director:
Tandatangan:
Signature:
Nama:
Name:
Jawatan:
Designation:
Tarikh:
Date: